Wisconsin Cheese Garden Lasagna

Dive into layers of flavor with this hearty Wisconsin Cheese Garden Lasagna, a fresh take on a classic comfort food! Packed with vibrant garden vegetables like zucchini, yellow squash, red bell peppers, and spinach simmered in a rich, herb-infused tomato sauce, this dish brings a wholesome twist to your table. Every bite is indulgently cheesy, thanks to creamy ricotta and Wisconsin’s finest mozzarella and Parmesan cheeses, which melt together to create a bubbly, golden topping. Perfectly cooked lasagna noodles hold everything together in this satisfying, vegetarian-friendly meal, making it an irresistible choice for weeknight dinners or family gatherings. Serve up a slice of this nutrient-rich, flavor-packed lasagna and enjoy the perfect balance of cheesy goodness and fresh produce!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 sheets lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 2 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 large red bell pepper, diced
• 2 cups mushrooms, sliced
• 6 cups spinach
• 28 ounces crushed tomatoes
• 6 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoons red pepper flakes
• 15 ounces ricotta cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 3 cups Wisconsin mozzarella cheese, shredded
• 1 cup Wisconsin Parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for another 1 minute.

Step 4

Stir in the zucchini, yellow squash, red bell pepper, and mushrooms. Cook until softened, about 6-8 minutes. Add the spinach and cook until wilted, about 2 more minutes.

Step 5

Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat.

Step 6

In a medium bowl, mix ricotta cheese, egg, and chopped parsley until combined.

Step 7

Spread 1 cup of the vegetable sauce on the bottom of a 9x13-inch baking dish.

Step 8

Arrange 3 lasagna noodles over the sauce. Top with 1/3 of the ricotta mixture, 1 cup of Wisconsin mozzarella cheese, and 1/3 of the vegetable sauce. Repeat layers two more times, finishing with a layer of noodles and the remaining vegetable sauce on top.

Step 9

Sprinkle the top layer with the remaining 1 cup of Wisconsin mozzarella cheese and 1 cup of Wisconsin Parmesan cheese.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 11

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(4053.3g)

Amount per serving	% Daily Value*
Calories	5955.4

Total Fat 238.1g	0%
Saturated Fat 120.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 910.6mg	0%
Sodium 9074.0mg	0%
Total Carbohydrate 678.5g	0%
Dietary Fiber 60.5g	0%
Total Sugars 99.5g
Protein 346.8g	0%

Vitamin D 177.0IU	0%
Calcium 7407.9mg	0%
Iron 46.0mg	0%
Potassium 9472.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 22.2%

Carbs: 43.5%